Plant proteins: A source of multifunctional macromolecules

Plant proteins from industrial crops (cereals, oilseeds, legume seeds) are a reservoir for functional macromolecules. Those extracted from wheal, soyb ean and pea are more and more used for their texturizing, gelling, emulsify ing and foaming properties not only in food formulation but also for non-fo od applications. These properties, which are related to the structure and p hysicochemical properties of the proteins, are very different depending on the botanical origin of the proteins and on their polymorphism, but also ac cording to their biological function (storage proteins or small metabolic o r defense proteins). This large diversity is poorly exploited. Functional properties of proteins are also influenced by technological trea tments. They could be modified by tailoring proteins either by physical, ch emical or enzymatic treatments.